gluten-free pumpkin spice pancakes
November 5, 2012 Are you scared of the thought of gluten-free pancakes?
Have you had gluten-free pancakes fail you in the past?
Well, good news.
I have a foolproof recipe to share.
It started last year with this recipe for everyday pancakes. The main thing to have changed from my first recipe is that I started using almond meal instead of coconut flour. It made for a fluffier + lighter pancake.
This is actually the same combination of flours I use for all of my doughnut recipes, just different ratios. The sweet rice flour is key!
I actually haven’t made pancakes in months. Possibly since last spring or winter. You can give me the side-eye for that.
I just always forget how easy they are to make and that they can even be good for an everyday breakfast. Instead of maple syrup + butter just top them with a spread of almond butter. For a little sweetness a drizzle of honey or apple butter will do the trick.
But for weekends.
Weekends call for butter + maple syrup.
Don’t you think?
The texture does not leave the slightest hint of being gluten-free. No grittiness. No fall apart texture. No bread-like denseness. No starches or gums added to the mix.
I promise you will not be disappointed with these and neither will your non-gluten-free eating friends.
Gluten-Free Pumpkin Spice Pancakes [yields 2 servings, (8) 4-5” pancakes]
- 1/2 cup gluten free oat flour
- 1/4 cup almond meal
- 1/4 cup sweet rice flour
- 1/2 cup 2% milk
- 1/3 cup pumpkin puree
- 2 eggs
- 1 tablespoon coconut oil, melted or melted butter
- 1 teaspoon vanilla extract
- 2 tablespoons sucanat or pure cane sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/4 teaspoon salt
- 1/16 teaspoon cloves
- Combine all of the dry ingredients in a large bowl and stir until well mixed.
- In another bowl whisk the eggs, milk, pumpkin, and vanilla until combined.
- Whisk in the melted coconut oil and pour into the dry ingredients.
- Stir until just combined. Avoid over stirring.
- Let sit 5 minutes. The batter should be pourable but not runny.
- Grease a large pan or griddle [generously] over medium heat.
- Once hot, spoon the batter onto the pan or skillet and gently spread to about 4-5” wide and 1/4” thick. Do not overcrowd the pan.
- Cook for about 2-3 minutes per side until you see bubbles forming on top of the pancake.
- Flip with a large spatula and cook for about 2 more minutes until set. Do not press down on the pancake with your spatula. They should be easily flipped.
- Stack and finish with your favorite toppings.
notes: For a thinner pancake feel free to add more milk. Sub unsweetened soy, almond, or hemp milk if desired. To keep pancakes hot while cooking: Preheat your oven to 275* and place an oven safe wire rack on a baking sheet. Place the cooked pancakes on the wire rack and place in the oven as you finish cooking each one. Remove from the oven when all of the pancakes are cooked and top with butter and maple syrup and enjoy. Almond meal tutorial. To make GF oat flour at home, grind gluten free oat groats, steel cut oats, or rolled oats in a high-speed blender, coffee grinder, spice mill, etc. until you reach a fine powder similar to wheat flour.
If you want to add chocolate chips stir in 1/3 cup after step 4, or when you pour the batter into the pan dot each pancake with a small sprinkling.
I will leave that decision up to you!
No more 6 month pancake hiatus. I made a double batch and have them waiting for a quick skillet reheat in the morning. Time to sleep!
Ashley
**If you have a few minutes please head over to Angela’s blog, Oh She Glows and check out the amazing Hurricane Sandy Fundraiser she is holding. Angela is giving away an extremely generous gift package of vegan + gluten free treats, and Blentec has donated a blender for the giveaway as well. Her efforts have already raised nearly $8,000. A big thanks to Angela for setting this up!**
Reader Comments (30)
And, I never get tired to say again and again, pics are gorgeous! Love your all large and full length images lately :)
And amazing photographs as per usualll :)
@Taylor - I would not use a flax egg for these. I have found that flax eggs do not work well for vegan and gluten-free baking. They end up making things really gummy. I'm not sure this would work, but what I would attempt to try is this: Instead of the eggs, Add in 2.5 tablespoons ground flax to the dry ingredients. Add 1/4 cup [give or take] of milk to the wet ingredients and an extra 1/2 tablespoon of melted coconut oil. Follow the other directions as specified. -- In my vegan doughnuts and quick breads I've found that adding flax to the dry ingredients and more liquid to the wet works much better than making actual flax eggs.
@Theresa - What a sweet sister you are!
@Sarah - Thanks so much, Sarah! Sweet rice flour is ground from sticky rice, which is actually not sweet at all. It does come from a grain that is white but it's not the same as white rice flour. It's also known as glutinous rice flour but is still gluten-free. Sweet rice flour is a very fine and powdery flour. It is much starchier and less gritty than typical rice flour. Hence why you don't need to add starches to this recipe [like tapioca starch, arrowroot, etc.]. Sweet rice flour is used in Japanese desserts and most commonly found in "mochi." It can also be used as a thickening agent in sauces. I absolutely love sweet rice flour for the texture it gives to gluten free baked goods. Hope this helps!
@Christa - See my comment above for a little help on a possible vegan version. I will definitely work on a vegan version and report back!
@Brittany - You are extra super nice! Thank you! :)
http://therealfoodrunner.blogspot.com/
I think I will start with your recipe :)